Quick Herby Chicken Couscous Bowl
with Romesco Yoghurt & Salad
If you’re looking to standout from the crowd may we offer you a tomato based, romesco yoghurt to dazzle the table. It’s vibrant in colour and taste and will elevate the herby pan-fried chicken and carrot tossed couscous to new heights. That is one standout dinner.
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
carrot
1
cucumber
1 packet
couscous
(Contains Gluten(Wheat); )
1 sachet
Chicken-Style Stock Powder
1 packet
flaked almonds
(Contains Almond; )
1 packet
Diced Chicken
1 sachet
Garlic & Herb Seasoning
1 packet
romesco sauce
(Contains Tree Nuts; May be present Milk, Sulphites, Egg, Sesame, Fish, Gluten, Soy. )
1 bag
baby spinach leaves
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
¾ cup
boiling water
1 tsp
honey
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Grate the carrot. Roughly chop cucumber. • In a medium saucepan, heat the butter over medium-high heat. Cook carrot, stirring, until softened, 2-3 minutes. • Add the boiling water and chicken-style stock powder and bring to the boil. Add couscous and stir to combine. • Cover with a lid and remove from heat. Set aside until all the water has absorbed, 5 minutes. Fluff up with a fork.
• Meanwhile, heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a small bowl. • In a medium bowl, combine diced chicken, garlic & herb seasoning and a drizzle of olive oil. • Return the frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Add the honey, turning chicken to coat.
• While the chicken is cooking, combine Greek-style yoghurt and romesco sauce in a second medium bowl. Season to taste. • To the couscous, add cucumber and baby spinach leaves. Season to taste and gently toss to combine
• Divide couscous salad between bowls. Top with herby chicken. • Spoon over romesco yoghurt and sprinkle with toasted almonds to serve. Enjoy!